| Violation Date |
Code |
Description |
| 2018-07-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food tray stored above food for restaurant in walk in cooler. cdi: employee food tray relocated to bottom shelf in walk in. |
| 2018-07-16 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed tile in need of repair or replacing due to it either being cracked or detachedf |
| 2018-07-16 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed utensils stored in water reading 117f. cdi: water reheated to 140f and u |
| 2018-07-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squeeze bottles and spice shakers with no labels to indicate contents. repeat. |
| 2017-07-20 |
2 |
2-103.11 (m) person in charge-duties - pf- ehs observed an employee health policy held by the facility. however when all employees were questioned they were unable to provide ehs with proper food borne illnesses, symptoms, and exposure information. cdi- p |
| 2017-07-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- ehs observed a vegetable slicer and two meat slicers with food debris build up on them. pic stated items were non-functional however one meat slicer is locate |
| 2017-07-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed meatballs at 127f. cdi- pic voluntarily discarded the item. |
| 2017-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed lettuce and cut tomatoes in an ice bath at 47f. cdi- pic voluntarily discarded the items. |
| 2017-07-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf repeat- observed a purple degreaser not labeled. cdi- item labeled. |
| 2017-07-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-07-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - repeat- observed pic without being certified in a food protection manager course. work towards certification. |
| 2017-07-20 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain.- observed utensils stored in water at 119f. |
| 2017-07-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed old cutting boards in the back in need of replacing or resurfacing due to deep cuts and groves. 4-501.11 maintain equipment in good repair. - |
| 2017-07-20 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. -repeat - observed dumpster in need of replacing due to holes in the bottom. |
| 2017-07-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat- observed coved based molding near can wash in need of replacing. also observed corner molding missing from can wash frp. obs |
| 2017-07-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed two employees wearing a watch while preparing a sandwich and ranch dressing. |
| 2017-04-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - repeat- observed pic without being certified in a food protection manager course. work towards certification. |
| 2017-04-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf repeat - observed pre-cooked thawed chicken without a date. cdi- pic was able to back date item since it was removed from packaging yesterda |
| 2017-04-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed sanitizer spray bottle without a label. cdi- employee labeled bottle. |
| 2017-04-12 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed all working squeeze bottles and shakers not labeled. |
| 2017-04-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed fruit flies throughout the facility. |
| 2017-04-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed wet wiping cloths on prep surfaces. |
| 2017-04-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris build up on meat display case and handles throughout facility. |
| 2017-04-12 |
49 |
5-202.13 backflow prevention, air gap - p - observed spray arm on 3 comp sink hanging below the flood rim level. a vr will occur no later than 4/21/17 to ensure facility applies a proper air gap to the 3 comp sink spray arm. |
| 2017-04-12 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. - observed dumpster in need of replacing due to holes in the bottom. |
| 2017-04-12 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat- observed coved based molding near can wash in need of replacing. also observed corner molding missing from can wash frp. obs |
| 2017-04-12 |
45 |
4-501.11 maintain equipment in good repair. - repeat - observed a non-functional low boy reach in cooler. also observed broken handles on meat display case. |
| 2016-12-09 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed water at 120 f, corrected to 135 during inspection. |
| 2016-12-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no pic with active managerial control with documentation of an accredited food safety class. |
| 2016-12-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved date marks not updated on board for meat in display case. |
| 2016-12-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed meat balls that were heated in sauce with cellophane tight over lid. |
| 2016-12-09 |
45 |
4-501.11 maintain equipment in good repair.observed 2 door reachin not functioning. |
| 2016-12-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved fire roasted vegetable soup at 120, table turned up and corrected to 135. other items in table in temperature. |
| 2016-12-09 |
48 |
5-103.12 provide water under pressure to all fixtures. -pfobserved low pressure in hand sink in woman's restroom. |
| 2016-12-09 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed hole in side of dumpster, leaking. |
| 2016-12-09 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf observed wash water in middle compartment, sanitizer in third compartment. pre scrape in wash compartment, then fill with soapy water |
| 2016-12-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed damaged floor tiles in hallway near restroom, and near can wash. observed damaged carpet and missing edge of transition stri |
| 2016-03-31 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. - 0pts - cleaning needed on fans of establishment. |
| 2016-03-31 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - repeat - one scoop handle stored in contact with ingredient. ensure that water |
| 2016-03-31 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - repeat - lettuce is being cooled tightly covered in deep containers. ensure that |
| 2016-03-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - 0 pts - hand sink blocked by cart. ensure access to hand sink at all times. |
| 2015-10-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - container of steak read 131f. cdi- reheat to 190f. |
| 2015-10-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - two packages of turkey and two of ham were not dated. opened portions of deli meats were not dated. cdi- pic deli meats. discussed with pi |
| 2015-10-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - 0pts - two pans of lettuce and three of tomatoes prepared today were tightly cov |
| 2015-10-16 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - 0pts- water holding utensils read 110f. cdi- water changed out to read 140f. |
| 2015-10-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - minor cleaning in under counter cabinets. |
| 2015-05-19 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - two cutting boards have deep cuts. replace or resurface. |
| 2015-05-19 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - ranch dressing made in house dated for 5/8. items should of been discarded on 5/14. cdi- items discar |
| 2015-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - lettuce in ice bath read 51f. cdi- placed in walk in cooler for rapid cooling. |
| 2015-05-19 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p - 0 pts - observed one employee enter preparation area after eating and |
| 2015-05-19 |
1 |
2-102.12 certified food protection manager. - repeat - person in charge does not have certified food protection certification. |
| 2014-11-11 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic was not a certified food protection manager. repeat. |
| 2014-11-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed in the walk in cooler employee drinks stored among and above food items. cdi- drinks relocated by pic. |
| 2014-11-11 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed the hot water in the men's restroom with a temperature below 100 f. verification required. |
| 2014-11-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles of sauces not labeled. |
| 2014-11-11 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed air vent above a food prep area in need of cleaning. |
| 2014-11-11 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed a few broken/cracked floor tiles. repeat. |
| 2014-11-11 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in the females restrooms. |
| 2014-07-07 |
54 |
6-501.14 vents shall be cleaned so they are not a source of contamination by dust. observed air vent near 3-comp sink in need of cleaning. |
| 2014-07-07 |
53 |
6-201.11 floors, walls and ceilings shall be in good repair. observed cracked floor tiles, missing baseboards and damaged countertop. |
| 2014-07-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food) being held cold shall be stored at a temperature of 45 f or below. observed several items in the deli display case with temperatures above 45f (macaroni salad- |
| 2014-07-07 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation shall be a certified food protection manager thru an ansi-accredited program. observed pic was not a certified food |
| 2013-07-29 |
53 |
minor floor, baseboard and counter repair needed. |
| 2013-07-29 |
21 |
3-501.17 properly date mark tcs (time/temperature control for safety), rte (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. observed most foods labeled. additional items to label: hummus, chicken and |
| 2013-07-29 |
14 |
4-601.11 food contact surfaces shall be clean to sight and touch. observed large amount of buildup on soda nozzles. staff removed and cleaned and sanitized. |
| 2013-07-29 |
2 |
2-201.11 employees shall understand when to report illnesses, symptoms and exposure. one employee was unable to provide specific information. discussed policy with staff. they have all read the policy. asked person in charge to review it again with them a |
| 2013-07-29 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through pa |
| 2013-01-29 |
13 |
food shall only contact surfaces of approved equipment and utensils that are cleaned as specified in rules (wash-rinsed-sanitized). observed pepperoni in contact with deli case compartment side; including power cord. corrected. |
| 2013-01-29 |
53 |
maintain all floors cleanable; crevice-free; in good repair. observed some cracked tile in kitchen area. |
| 2013-01-29 |
39 |
wet; used wiping cloths must be store in approved sanitizer between use. observed wet cloth left on countertop. |
| 2013-01-29 |
4 |
employees shall consume food and beverage in a manner that contamination of food; food contact surfaces; utensils can not occur. observed partially consumed bottle of water placed on walk-in shelf above food storage. |